Lamb Curry

Yield: 4 servings (serving size: 1 3/4 cups)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 344
  • Fat: 6.4g
  • Saturated fat: 2.2g
  • Protein: 32.0g
  • Carbohydrate: 40.4g
  • Fiber: 7.8g
  • Cholesterol: 73mg
  • Iron: 5.6mg
  • Sodium: 815mg
  • Calcium: 69mg

Ingredients

  • 1 pound lean boned leg of lamb
  • Cooking spray
  • 3 cups Vidalia or other sweet onion (about 1 large)
  • 1 (2-inch) piece fresh ginger
  • 1 (14 1/2-ounce) can fat-free beef broth
  • 1 tablespoon curry powder
  • 1/2 teaspoon salt
  • 6 small red potatoes, quartered (about 1 pound)
  • 2 cups frozen green peas

Preparation

  1. Trim fat from lamb; cut lamb into 1 1/2-inch pieces.
  2. Coat lamb with cooking spray. Cook lamb in a large nonstick skillet over medium-high heat 4 to 5 minutes or until browned, stirring occasionally. Remove lamb from skillet; set aside.
  3. Add onion and ginger to food processor bowl; process until minced.
  4. Coat onion mixture with cooking spray. Cook in skillet over medium-high heat 3 minutes or until lightly browned. Add lamb, broth, curry powder, and salt. Bring to a boil; cover, reduce heat, and simmer 30 minutes, stirring occasionally. Add potato; cover and cook 20 minutes. Add peas; cook 3 additional minutes.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Lamb Curry Recipe at a Glance
advertisement

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy